User Actions

Pine Nut Crescents

Cookies made with pine nuts can be found in bakeries all over Umbria, which probably isn't too surprising for a region filled with pine trees. These crescents have a wonderful chewy texture. The dough is very soft, so you will need to flour your fingers to shape it. But don't inadvertently use too much flour, or the cookies will be tough.

Menus & Tags

Tags:

Recent Reviews

Easy and fancy and delicious! To those
whose dough spread - use a scant
tablespoon more flour and make sure
you're using the whites of large (as
opposed to extra large) eggs. I too
just dropped the dough onto the pine
nuts and rolled them around to shape
them.

A Cook from Philadephia, PA /

Flag if Inappropriate

I make these every
year for Christmas,
and everyone just
loves them. The
dough is rather
sticky to handle as
stated in the
recipe. I just drop
heaping teaspoon
fulls of dough right
onto the nuts from
the spoon. This
really eliminates
most of the sticky
mess. I usually need
about twice the
amount of pine nuts
as called for.

aleeludo from NY /

Flag if Inappropriate

I tasted these for the first time in Tuscany, and came home searching for a recipe - and this was as delicious! Yes, you should add a bit of extra flour - the dough will still be sticky, that is important...and I also add 1/4 tsp almond extract. Delicious, and always get rave reviews.

A Cook from A baker from Vancouver Island /

Flag if Inappropriate

I used only one egg white, as suggested by another reviewer. But even with that change the cookies flattened out and became shapeless during the baking process. The next time I make pignoli cookies I will use almond paste rather than ground almonds, but I will not use this recipe.

A Cook from Toms River NJ /

Flag if Inappropriate

I made these last night, and discovered that two egg whites made the dough way, way too runny. I added extra flour and the cookies still ran together in the oven. I'd suggest using one egg white. Bake a sample, and if it looks like you need more liquid add a bit of the second egg white. These are for folks who want something different, and enjoy the slightly resinous flavor of pine nuts.